This one-pan dinner is such a game changer, youll make it all the time. Prep Time: 15 mins Total Time: 2 hrs 5 mins Servings: 4
A simple roast chicken with vegetables is a comforting dinner and a family favorite. Nothing seems to satisfy as much as a one-pot chicken meal. This roast chicken recipe is one of the most hearty and succulent you’ll ever taste, and it pairs perfectly with potatoes and carrots that roast in the same pan. It requires some hands-off prep time and about an hour of baking, but you are rewarded with a weeknight meal put together with minimal day-of prep and easy cleanup.
A dry brine produces moist, succulent roast chicken. Dry brining means salting the chicken and letting it sit for several hours so that the seasoning permeates all of the meat, not just the top. A layer of hearty vegetables absorbs the drippings from the chicken, coating the vegetables in a sauce as they roast. At the same time, lemon halves caramelize in the roasting pan and become extra juicy, perfect for drizzling over the chicken and vegetables. Whether you prefer light or dark meat, this roast chicken with vegetables is a game changer, and one youll make regularly.
Why Salt Chicken Ahead of Time?
Salting or dry brining is a great technique to use on lean meats like chicken and turkey. When you salt the chicken ahead of time rather than right before roasting, the seasoning sinks into parts of the meat closer to the bone, so that all the meat is well flavored. This roast chicken is salted and refrigerated overnight to ensure evenly seasoned, juicy meat. (If you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour.)
Roasting at a High Temperature
We all know crispy skin is the best part of a roast chicken. Roasting the bird at a high temperature is guaranteed to keep the skin nice and crisp. Basting the bird with juices while it roasts will inhibit the skin from crisping up, so we dont call for this in our recipe. Instead, we let a coat of olive oil on the chicken skin do the work.
One-Pan Roast Chicken with Root Vegetables | Julia at Home
FAQ
Can you cook veggies and chicken together?
Can you bake veggies with raw chicken?
Can you roast veggies in the same pan as chicken?
Can you cook vegetables in chicken grease?
Is it safe to eat vegetables when chicken is cooked?
Once your chicken reaches a safe internal temperature, the juices that it releases onto the vegetables will also be safe. The vegetables will reach 165 F more quickly than the chicken, and this temperature kills any pathogens that may have come from the chicken before it was fully cooked.
Can one eat chicken while on a diet?
If it’s not a vegetarian, vegan diet, with restrictions on animal protein, more specifically chicken, it’s okay to eat chicken. It is recommended to consume preferably organic chicken and to have healthy habits and lifestyle.
Is it safe to cook chicken and vegetables together?
It is safe to cook chicken and vegetables together as long as you practice safe food handling throughout the preparation and baking processes. According to Food Safety News, Seattle microbiologists tested 100 raw chicken samples from area grocery stores, and found each of the pathogens Staphylococcus aureus and Campylobacter on half of the birds.
What vegetables can be roasted with a whole chicken?
The chunks of onion will naturally come apart into smaller pieces after roasting. A variety of other vegetables can be roasted with a whole chicken. Parsnips, sweet potatoes, brussels sprouts, bell peppers, and whole garlic cloves are just some of the delicious choices. Instead of baby potatoes, give fingerling potatoes a try.